Creamy Thai Massaman Curry Recipe: A Comforting Classic
I’m about to share something that’ll transform your weeknight dinner routine, and honestly, it might just ruin you for takeout forever. This creamy Thai massaman curry hits that perfect sweet spot between exotic flavors and total comfort food vibes – think rich coconut milk hugging tender chicken and potatoes in a sauce that’s somehow both warming and cooling at once. The best part? You probably have most ingredients lurking in your pantry right now.
Why You’ll Love this Creamy Thai Massaman Curry
While most curry recipes demand a shopping trip to three different specialty stores and a PhD in spice blending, this massaman curry keeps things incredibly simple.
I’m talking pantry staples here, folks. No hunting down galangal or kaffir lime leaves.
What makes me absolutely love this version? It delivers that rich, complex flavor you’d expect from a Thai restaurant, but uses ingredients you probably already have.
The coconut milk creates this velvety sauce that coats every piece of tender chicken and potato. Plus, those peanuts add the perfect crunch to balance all that creaminess.
What Ingredients are in Creamy Thai Massaman Curry?
The beauty of this massaman curry lies in its surprisingly short ingredient list. You won’t need to trek to specialty shops or decode mysterious paste labels – just grab some basics from your regular grocery store and you’re ready to create something magical.
Most of these ingredients are probably hanging out in your pantry right now, which is honestly what makes this recipe so brilliant. The spice combination might look long, but it’s all common stuff that works together to build those deep, warming flavors that make massaman curry so irresistible.
Ingredients:
- 1 tablespoon cooking oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, chopped
- 1 teaspoon Chinese five spice powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1 teaspoon salt (divided)
- 1 cup low sodium chicken broth
- 1/2 cup canned unsweetened coconut milk
- 1/2 pound boiling potatoes, peeled and cut into 1/2-inch pieces (about 2 potatoes)
- 1 1/3 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces (about 4 breasts)
- 1/2 cup peanuts, chopped
- 1/2 pound plum tomatoes, cut into wedges (about 4 tomatoes)
- 3 tablespoons cilantro, chopped
Ingredient Notes and Considerations
When it comes to the coconut milk, make sure you’re grabbing the canned stuff, not the carton from the dairy section. The recipe specifically calls for unsweetened coconut milk, which gives you that rich, creamy base without any weird sweetness throwing off your curry game.
For the potatoes, boiling potatoes work best here because they hold their shape during cooking. Think red potatoes or Yukon golds – they won’t turn into mush like russets might. Cut them into uniform pieces so they cook evenly.
The chicken breast pieces should be relatively small, about half-inch chunks. This isn’t the time for huge hunks of meat that take forever to cook through. Smaller pieces mean they’ll absorb more of that gorgeous sauce and cook quickly without drying out.
If you can’t find Chinese five spice powder, you could make your own with equal parts cinnamon, cloves, fennel, star anise, and Sichuan peppercorns. But honestly, just buy the pre-made stuff – it’s totally worth having around for other dishes too.
How to Make this Creamy Thai Massaman Curry
Now comes the fun part – actually cooking this gorgeous curry. The whole process is surprisingly straightforward, which is honestly invigorating when you’re dealing with something that tastes this complex.
Start by heating that 1 tablespoon of cooking oil in a large saucepan over moderately low heat. You want to keep things gentle here, no rushing around with high heat that’ll burn your aromatics before they’ve a chance to bloom. Once the oil is shimmering, toss in your 1 chopped onion and let it do its thing, stirring occasionally until it turns translucent, about 5 minutes. This is your foundation, so don’t skimp on this step.
When your onion looks properly softened and see-through, it’s time to add the flavor powerhouse. Drop in your 2 minced garlic cloves, 1 teaspoon of chopped fresh ginger, 1 teaspoon Chinese five spice powder, 1 teaspoon ground cumin, 1/4 teaspoon cayenne, 1/4 teaspoon turmeric, and half of your salt – that’s 1/2 teaspoon. Stir this whole aromatic party around until it smells absolutely incredible, about 1 minute. Your kitchen should smell like a Thai restaurant at this point.
Next, you’ll whisk in your 1 cup of low sodium chicken broth, followed by that 1/2 cup of canned unsweetened coconut milk. Bring this mixture to a simmer – you’ll see gentle bubbles forming around the edges, not a rolling boil. This is where the magic starts happening, as all those spices meld together into something truly special.
Time to add your 1/2 pound of potato pieces, those little half-inch cubes you prepped earlier. Stir them in, pop a lid on that saucepan, and let them cook over low heat until they’re almost tender, about 12 minutes. You want them fork-tender but not falling apart, because nobody likes mushy potatoes in their curry.
Here’s where things move quickly, so stay focused. Add your 1 1/3 pounds of chicken pieces to the sauce, cover again, and simmer for 5 minutes. The chicken will cook surprisingly fast in that hot, coconut-rich environment, so don’t wander off to scroll through your phone right now.
After those 5 minutes are up, stir in your 1/2 cup chopped peanuts, 1/2 pound of tomato wedges, 3 tablespoons chopped cilantro, and the remaining 1/2 teaspoon of salt.
Now here’s the brilliant part – turn off the heat completely, cover the pot, and let it steam for about 2 minutes longer. The residual heat will finish cooking the chicken perfectly without turning it into rubber.
The tomatoes will soften just enough to release some of their juices into the sauce, while the peanuts add this wonderful texture contrast that makes every bite interesting. That final steam creates this perfect moment where everything comes together without overcooking anything.
Creamy Thai Massaman Curry Substitutions and Variations
What if you don’t have every single ingredient on that list, or maybe you’re dealing with dietary restrictions that make this recipe seem impossible?
I’ve got your back with some genius swaps. No Chinese five spice? Just mix cinnamon, star anise, and cloves.
Can’t find fresh ginger? Powdered works fine, just use half the amount.
For protein alternatives, I love swapping chicken for beef chuck, lamb, or even firm tofu.
Vegetarians can rock this with extra potatoes and chickpeas.
Heavy cream totally replaces coconut milk if you’re coconut-averse.
Sweet potatoes instead of regular potatoes add amazing flavor depth.
What to Serve with Creamy Thai Massaman Curry
Perfect side dishes can make or break your massaman curry experience, and honestly, rice is just the beginning. I always reach for steamed jasmine rice first because it soaks up that gorgeous sauce like a dream.
But why stop there? Warm naan bread works beautifully for scooping, while roasted vegetables add nice texture contrast. I love serving cucumber salad on the side—that cool crunch cuts through the richness perfectly.
Fresh lime wedges are non-negotiable, and a cold beer doesn’t hurt either. Sometimes simple sides let your curry shine brightest.
Final Thoughts
Mastering this massaman curry recipe feels like revealing a secret door to restaurant-quality cooking right in your own kitchen.
The gentle heat, creamy coconut richness, and that surprising peanut crunch create something truly special.
I love how forgiving this curry is.
Worried about overcooking the chicken? The low simmer protects you.
Can’t find plum tomatoes? Regular ones work fine.
This dish transforms simple ingredients into comfort food magic.
Every spoonful delivers warmth that spreads from your tongue to your soul.
It’s the kind of recipe that’ll have you wondering why you ever ordered takeout.
Thai Massaman Curry
Ingredients
- 1 tablespoon cooking oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 teaspoon fresh ginger chopped
- 1 teaspoon Chinese five spice powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/4 teaspoon turmeric
- 1 teaspoon salt divided
- 1 cup low sodium chicken broth
- 1/2 cup canned unsweetened coconut milk
- 1/2 lb boiling potatoes peeled and cut into 1/2-inch pieces (about 2)
- 1 1/3 lbs boneless skinless chicken breasts cut into 1/2-inch pieces (about 4)
- 1/2 cup peanuts chopped
- 1/2 lb plum tomatoes cut into wedges (about 4)
- 3 tablespoons cilantro chopped
Instructions
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes.
- Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute.
- Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
- Add the chicken to the sauce, cover, and simmer for 5 minutes.
- Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
- Serve hot over steamed white rice.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Massaman Curry Ahead of Time and Reheat It?
Yes, I can make this massaman curry ahead of time and reheat it. The flavors actually improve overnight. I’ll store it refrigerated and gently reheat on the stovetop, adding liquid if needed.
How Long Does Leftover Massaman Curry Last in the Refrigerator?
I’d store leftover massaman curry in the refrigerator for up to three days. I’ll make sure it’s in an airtight container and reheat it thoroughly before serving to maintain food safety.
Can I Freeze Massaman Curry for Meal Prep?
I recommend freezing massaman curry for up to three months. I’d freeze the curry without potatoes since they become mushy when thawed. Add fresh potatoes when reheating for best texture.
What’s the Difference Between Massaman Curry and Other Thai Curries?
I find massaman curry’s milder and sweeter than green or red Thai curries. It’s got warming spices like cumin and five-spice, plus peanuts, making it more Persian-influenced and less fiery than traditional Thai varieties.
How Can I Reduce the Spice Level for Kids?
To reduce the spice level for kids, I’d cut the cayenne pepper in half or eliminate it completely. You can also add extra coconut milk to mellow the heat and make it creamier.